Daiya Foods Embraces Dairy-like Culturing Methods As It Unleashes Reformulated Plant-based Cheese

Daiya Foods, a trailblazer in the North American plant-based cheese sector, is unveiling a revamped line of dairy alternatives, emphasizing traditional culturing methods to enhance taste, texture, and functionality. Over its 15-year journey, Daiya has evolved into a comprehensive provider of plant-based products, with a focus on pizzas, mac & cheese, desserts, and sauces for both retail and food service industries. Despite challenges in the plant-based cheese market's recent growth rates, Daiya is embracing innovation to stay ahead.

The plant-based cheese market has faced a slowdown in recent years, evident in the U.S., where sales declined by 2% in dollars and 5% in units in 2022, as reported by the Good Food Institute (GFI). Daiya recognizes the need for innovation in response to dairy's surge in popularity, with cheese consumption reaching an all-time high in 2022. To counter this trend, plant-based cheese manufacturers are focusing on product innovation to appeal to consumers through improved nutritional equivalence, enhanced protein and calcium content, and reduced saturated fat.

Daiya has been proactive in this shift, investing in new technology to create a plant-based cheese with superior taste, meltiness, and stretchiness. The company has distanced itself from genetically modified organisms (GMO) techniques, emphasizing "GMO-free" as a key unique selling proposition (USP). In March 2023, Daiya announced the launch of its proprietary cultured blend, the Daiya Oat Cream blend, marking a significant step in its commitment to traditional fermentation techniques.

The exclusive blend comprises oat flour, pea protein, water, cultures, and enzymes sourced from glyphosate-free and certified gluten-free oats. This proprietary ingredient enhances Daiya's plant-based cheeses, providing a smooth, creamy texture and a dairy-like melt. The reformulated products, including shreds, slices, blocks, and sticks, feature improved taste, texture, and functionality. The nutritional labels now boast 1g of protein per portion, up from 0g, and are labeled as a 'good source' of calcium.

Daiya's spokesperson emphasized the company's dedication to delivering a product with a nutritional profile similar to dairy counterparts. While reducing reliance on oils and starches, Daiya continues to refine formulations to offer the best possible nutritional profile. The shift to traditional culturing methods, avoiding genetically modified precision fermentation, distinguishes Daiya's approach, aligning with its commitment to providing a tasty product accessible to everyone, including those intolerant to dairy.

Consumers can expect to find these innovative plant-based cheese products on shelves now, featuring new packaging and maintaining the same price point across major retailers in the U.S. and Canada. Daiya's commitment to evolving and enhancing its offerings demonstrates its dedication to providing plant-based alternatives that meet the evolving expectations of consumers.